Classic Elk Hunter’s Schnitzel
The Classic Elk Hunter’s Schnitzel is a tried and true wild game recipe in our family that will quickly become a go-to recipe in yours. This quick and easy wild game dinner is fast to prepare after work when you are pressed for time and the family is hungry. The breaded layers lock in moisture, the tenderizing creates fork-ready meat on your plate, and the quick prep and cook times will get your family to the dinner table in short order.
Prep time: 20-30 min
Cook time: 12-14 min
1 ½ to 2 lbs of elk or venison (top or bottom round, backstrap or sirloin cuts).
This dish is equally suited for any type of venison as well as wild turkey and goose.
2 cups breadcrumbs
1 cup flour
4 farm fresh eggs
1 tsp Oregano leaves
1 tsp Rosemary leaves
1 tsp Sage
Cut the meat across the grain into ½ inch thick “steaks”.
Tenderize each cut on both sides. This takes a medium amount of hammering force. You want to breakup the meat fibers but not pulverize the cut to the point where it’s coming apart. The size of the cut will double after you tenderize it so you can cut the schnitzels into smaller portions if you like. A tenderized meat cut should be thin – slightly less than ¼ in.
Layout the flour and breadcrumbs on separate plates. Add the herbs to the breadcrumbs and blend them into the crumbs. Fork whip the eggs in a shallow bowl that will accommodate dipping the schnitzels in.
Dredge the schnitzel in the flour until it is lightly coated, coat it in the egg dip, and press it into the plate of seasoned breadcrumbs crumbs so both sides are generously covered. Lay the schnitzel onto an oiled baking pan. Sometimes you may run low on flour, eggs or breadcrumbs part way through this step. You can top up ingredients on the fly.
Pack the breaded schnitzels onto the baking pan so that each schnitzel is butted up to the next one. When you are done, it should like you have one giant schnitzel slab on the baking pan. The key is to pack them together so that each schnitzel is a uniform thickness. This method will prevent the edges of the schnitzels from over cooking.
Drizzle olive oil over the schnitzels and place into a pre-heated oven set at 350 deg F for 12 minutes. The schnitzels will cook quickly. They should be slightly pink inside when they come out of the oven. If needed, put them back in the oven for 1 to 2-minute increments until ready. The breaded schnitzels can also be pan fried if you like a golden-brown, fried schnitzel.
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